Nicola's Pad Thai Recipe -
Nicola's Pad Thai Recipe
  • READY IN 8+ hrs

Nicola's Pad Thai

Recipe by  

"The result of loving pad Thai and endless tweaks to the ingredients lead me to this amazing dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    8 hrs 30 mins


  1. Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.
  2. Drain rice noodles and set aside.
  3. Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan.
  4. Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.
  5. Heat 3 tablespoons of vegetable oil in a large wok over medium heat.
  6. Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.
  7. Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.
  8. Remove the wok from heat and pour the sauce over vegetables and rice noodles.
  9. Toss to fully coat the vegetables and rice noodles with sauce.
  10. Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.
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  • Cook's Note:
  • Everyone has a different idea of what pad Thai should taste like, this is as close (vegan) as I have come to my favorite restaurant's take on this wonderful dish. I hope you enjoy.

Reviews More Reviews

Most Helpful Positive Review
Mar 08, 2012

Yummo! This is amazing. I tripled the sauce based on a 1lb package of Thai Rice noodles. I don't know what tamarind paste is so I just left it out. It easily fed my family of 6. Great recipe.

Most Helpful Critical Review
Aug 18, 2014

Not enough sauce, does not coat the noodles, not the pad thai taste that I personally like, but might be good to others. Not nearly enough flavor.


18 Ratings

Jan 23, 2014

Finally made pad thai from scratch and used this recipe. Yum! Turned out great. I halved the recipe since it was only for 1, didn't have tamarind paste so I subbed a little lime juice and fish sauce for the sour. I also didn't have chili paste so I used powder, and I used fresh garlic instead of preferred. I used a gourmet seafood mix and only used mushrooms and snowpeas for the veggies. I loved it. Next time I will make sure to have all the ingredients on hand to give it a more adequate rating. Oh, I also only soaked the noodles for 30 minutes in really hot tap water like the directions on the noodle package called for.

Aug 25, 2013

I am glad I read the reviews first and doubled the sauce - delish!

May 19, 2013

Amazingly delicious. Made for our vegan friend. She loved it. We did too.

Oct 27, 2013

Nom is all I need to say! This was super yummy! Make double the amount of sauce though- you'll definitely need it! You could easily substitute different veggies, and I added a little chicken bc my husband insisted on it. Now that I have all of these ingredients in my house, it should be really easy to have PadThai any time I want! Yay! Thanks so much for sharing this recipe!

May 30, 2012

We really liked this! I'm guessing if I'd followed the directions exactly it would have been even better, but I realized after I started that I didn't have cilantro or water chestnuts. I also used chicken broth rather than vegetable.

Apr 29, 2015

I'm only rating this recipe on the sauce, as that is all I used from it. BUT! The sauce really is AMAZING and better than anything I've had in any restaurant. I used noodles that were already soaked and vacuum packed, so I just needed to add them to the stirfry at the end. I marinated about a pound of sliced chicken in some peanut butter, rice wine (you could use white wine), soy sauce and brown sugar for a few hours. I cooked the chicken first, then added sliced carrots and onions for a few minutes, then added bean sprouts and water chestnuts. I pushed everything to one side of my wok and scrambled an egg. Then I tossed in the noodles and the sauce (which I cooked according to this recipe), removed the wok from the stove, and continued to toss until everything was combined. I topped with chopped peanuts, sliced green onions and lime. YUM! Thank you so much for this incredible sauce recipe.


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  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 70.9 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 24.2 g
  • 37%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 564 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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